jalapeno popper dip korean jajangmyeon (black bean noodles) caulilini with bagna cauda fig bread pudding


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archive for baking

rethinking

Tuesday, November 26th, 2019

Recipe: jalapeno popper dip

I’ve been absent a while. It was originally unintentional, but then it became very intentional. There was a lot going on in the past month. Instead of stressing over everything that needed to get done, I reassessed my priorities and let the blog sink to the bottom of that pile. My plan was to resume posting as soon as I could. Then the thought of using that time to focus on health and well… my life, sounded like a better plan. So that’s what I’ve been doing. Here are highlights from the past month:


dim sum with my folks who were back in town for a few weeks

they came prepared for colorado’s arctic welcome

baking gluten-free sourdough for my neighbor (from this amazing book)

enjoying the return of autumn sunsets



Waiting for snow is hard on those of us who love skiing and riding. We waited for three long and dry weeks for the snow train to return. Big dump snow days are always welcome here, but we have learned that ANY snow is good as we wind down toward the shortest days of the year. As you probably know, we are huge proponents of outdoor exercise in the cold months. It’s good for you and it vastly improves your outlook on life.

catching laps above the fog bank

lovely hoar frost from the lift

getting our crazy girls out for a hike in the snow



Thanksgiving in the US is a day away and I really couldn’t bring myself to make a Thanksgiving-appropriate recipe to shoot and blog. While I am all for the giving of thanks, it is the traditional food of Thanksgiving that I have come to roundly reject – a bland carbfest that upon deeper reflection, ranks rather low on my deliciousness scale. I can separate the food from the memories. I still cherish the memories.

If there is one thing I do love about Thanksgiving food, it is The Grazing before dinner. My parents always had some mishmash of tasty Chinese and American appetizers and snacks laid out on the coffee table in front of the television, or on the kitchen table (while Mom prepared the dining table for dinner) for larger gatherings. This was where young children and introverts could look occupied and avoid unwanted engagement with boring adults. If you’re still looking for a last minute grazing idea or want to add another dip to your party quiver, here’s an easy jalapeƱo popper dip.


jalapeƱos (fresh and pickled), cheddar cheese, cream cheese, jack cheese, mayonnaise, panko crumbs, parmesan cheese, bacon

chopped, crumbled, diced



**Jump for more butter**

i give a fig

Monday, October 7th, 2019

Recipe: fig bread pudding

We waited impatiently for the flip from green to yellow in the aspen stands, but summer seemed to hold on a few weeks longer than usual. The hints dotted trails and shores on our hikes and paddles. Eventually that golden wave appeared and led the way to impressive bursts of color. We refer to this time of year as pure magic. The smell of sweet leafy fermentation lingers in the air when the aspen forests glow gold and red. It’s not rotten… rather a little funky in the way a well-aged red wine can become.


enter autumn

the pups are digging it

glowing

hiking for the views and the fresh air

crested butte mountain dons her fall colors

mountain passes at their finest

yuki and neva loving any season



I did not intend to be absent for this long, but mountain homes require pre-winter maintenance, fall colors demand to be seen, puppy dogs need exercise, and it was time for me to address some nagging injuries before they progressed and negated any chance of winter activities. Don’t think I haven’t been cooking! We finally kicked that awful hot weather to the curb and now have flannel sheets on the bed. The dog blankets are out of summer storage and our heat ran for the first time yesterday morning. It’s lovely baking weather in the mountains and a perfect time for fig bread pudding.

figs, butter, brandy, vanilla extract, cream, milk, eggs, brown sugar, lemon (juice and zest), cinnamon bread



My initial plan was to use challah or brioche for the bread, but I thought I could use up some cinnamon bread that was hanging around the house. You can use pretty much any bread you fancy. Bread pudding is quite forgiving that way. The original recipe includes raisins, but I live with an individual who is adamantly against raisins, so they got the boot (the raisins, not Jeremy). Since I didn’t have enough figs (because I doubled the figs), I halved the recipe, but doubled the brandy because that always sounds like a good idea. Sometimes you just wing it.

chop the figs and soak in brandy

butter the bread (i did both sides, but you don’t have to)

cut the bread into cubes



**Jump for more butter**

coming in cool

Sunday, June 16th, 2019

Recipe: strawberry crisp

Summer arrives even if the weather isn’t letting on. Sure, it has stopped snowing, but the temperatures have remained relatively cool and aspens have only recently begun sporting that gorgeous peridot-green. Late-onset summer isn’t such a bad thing in my mind because I dread oppressive heat. But what if winter comes early? What if summer is only two weeks long this year? Sometimes you need to let go of what you can’t control and appreciate what you currently have.


the greening of the forests

getting the pups out for hikes and runs and playtime

the snow is hanging on in the alpine



It’s been an abnormal year with an extremely productive (snow-wise) winter and spring, which had us constantly second-guessing our morel spots. Are we early? Is there such a thing as too much moisture? Did we miss it? Is it a bust or will we see a boom season? Is it so late that the heat will clobber everything? Dutifully, devotedly, we checked, made observations, took notes, discussed. Foraging isn’t about free food (because free is never free, folks). For me, it’s a science and an art. And our diligence has paid off.

little treasure

erin and banjo found a big one



Aside from countless hours spent scrutinizing shadows, dead leaves, and every inch of forest floor for mushrooms, I’m also trying not to neglect my own fitness. Foraging morels is not exercise, it’s prolonged eye-strain. Jeremy and I squeeze trail runs in between hiking and fetch sessions with the pups. Ultimately the goal is to make everyone tired. Seems to be working!

The good news is that Neva has been gradually sticking up for herself when Yuki bullies her, which actually makes their play sessions far more equal and fun for both of them. Their dynamic is shifting and they are getting along better each day. I wasn’t sure we’d ever get here, but here we are. It’s wonderful.


cuddle buddies: tired dogs are good dogs



Strawberries are abundant once again in markets and I start thinking of vodka infusions, jams, syrups, pastries, ice creams, and straight up fresh, juicy berries. But what about something quick and irresistible and great for sharing at parties? Fruit crisps make great, easy desserts to serve guests or to bring to potlucks. I think of them as lazy pies with fiber. But I rarely ever see strawberry crisps – it’s usually peach, apple, blueberry, pear.

filling: strawberries, vanilla, cornstarch, sugar

topping: rolled oats, flour, salt, cinnamon, brown sugar, sugar



**Jump for more butter**